Ingredients
- 300ml milk
- 2tbsp Byron Bay Tea Company’s Spice Dream
- 125g unsalted butter, softened
- 210g caster sugar
- 2eggs
- 1vanilla bean, split and seeds scraped
- 250g self-raising flour, sifted
- 20g unsalted butter, extra
- 1tsp ground cinnamon
- 1tbsp caster sugar
Method
- Preheat the oven to 180C. Grease and line the base and sides of a 20 cm-diameter cake tin with baking paper.
- Add the milk and Byron Bay Tea Company’s Spice Dream to a small saucepan, place over medium heat, bring to the boil.
- Cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating each until incorporated before adding the next, then beat in the vanilla seeds.
- Next add half the flour, followed by half the milk, beating to combine then repeat with the remaining flour and milk.
- Transfer the batter to the cake tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and let the cake stand in the tin for 5 minutes and then turn out to a wire rack to cool.
- To finish, add the Streusel- recipe below.
Streusel
Ingredients
- 3 Tbsp light brown sugar, packed
- 1/3 cup granulated sugar
- 1 cup lightly toasted pecans, chopped
- 2 tsp Byron Bay Tea Company’s Spice Dream
- 3 Tablespoon all-purpose flour
- 2 Tablespoon unsalted butter, room temp
Method
- In a bowl, whisk together brown sugar, sugar, pecans, Spice Dream and flour. Cut in butter using a fork or pastry blender until mixture is crumbly and like coarse sand in texture.